Better Than Miracle Whip

Linda Walter

By
@linda1113

It’s absolutely wonderful – far, FAR better than the stuff in the jar from Kraft. Tangy, with just a hint of sweetness – it’s making my mouth water just thinking about it.


Featured Pinch Tips Video

Rating:

Serves:

makes 2 cups

Prep:

15 Min

Ingredients

3 large
egg yolks, at room temp
2 Tbsp
white wine vinegar
2 Tbsp
raw honey
1 tsp
salt
1 Tbsp
dijon mustard
1 3/4 c
light olive oil

Directions Step-By-Step

1
Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
2
Add the vinegar, honey, salt and mustard. Beat for 30 seconds more.
Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil.
3
After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream – it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
4
Season to taste, if necessary.

If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days

About this Recipe

Course/Dish: Spreads